Meyer Lemon Thyme Icebox Cake Recipe
A wonderful flavor combination perfect for spring and summer.
Author: ©Amy Johnson | She Wears Many Hats
Serves: 18
Ingredients
- 4 cups heavy cream
- 2 tablespoons fresh thyme, roughly chopped
- 2 tablespoons fresh lemon zest
- 16 ounces cream cheese
- 6 tablespoons Meyer lemon juice
- ¾ cup honey
- 230 2-inch thin vanilla or lemon cookies (adjust amount according to cookie size)
- optional garnish: candied lemon slices, fresh thyme
Instructions
- Add heavy cream, chopped thyme and lemon zest to a large mixing bowl and whip until soft peaks form. Set aside.
- Whip together cream cheese, lemon juice, and honey until smooth and light. Fold in whipped cream until combined and smooth, cover and refrigerate* until ready to assemble cake.
- Assemble cake by arranging 12 2-inch cookies in a circle on 10-inch cake plate (a ring of 9 cookies, edges touching, with 3 in the center). Gently spread ½ cup of cream cheese whipped filling over layer. Repeat cookie and filling layers until desired height. Top with final layer of cream.
- Refrigerate for at least 3 hours, or until ready to serve. When ready to serve, garnish with candied lemons, and fresh thyme if desired.
Notes
*Cream cheese whipped filling can be prepared up to 2 days ahead and kept covered refrigerated until ready to assemble cake. Substitute vanilla wafers, sugar or butter cookies for the thin cookies. Powdered confectioners sugar may be substituted for honey. Additional 1-2 tablespoons of cream may be needed to create a smooth consistency.
Author: ©Amy Johnson | She Wears Many Hats
Serves: 18
Ingredients
- 4 cups heavy cream
- 2 tablespoons fresh thyme, roughly chopped
- 2 tablespoons fresh lemon zest
- 16 ounces cream cheese
- 6 tablespoons Meyer lemon juice
- ¾ cup honey
- 230 2-inch thin vanilla or lemon cookies (adjust amount according to cookie size)
- optional garnish: candied lemon slices, fresh thyme
Instructions
- Add heavy cream, chopped thyme and lemon zest to a large mixing bowl and whip until soft peaks form. Set aside.
- Whip together cream cheese, lemon juice, and honey until smooth and light. Fold in whipped cream until combined and smooth, cover and refrigerate* until ready to assemble cake.
- Assemble cake by arranging 12 2-inch cookies in a circle on 10-inch cake plate (a ring of 9 cookies, edges touching, with 3 in the center). Gently spread ½ cup of cream cheese whipped filling over layer. Repeat cookie and filling layers until desired height. Top with final layer of cream.
- Refrigerate for at least 3 hours, or until ready to serve. When ready to serve, garnish with candied lemons, and fresh thyme if desired.
Notes
*Cream cheese whipped filling can be prepared up to 2 days ahead and kept covered refrigerated until ready to assemble cake. Substitute vanilla wafers, sugar or butter cookies for the thin cookies. Powdered confectioners sugar may be substituted for honey. Additional 1-2 tablespoons of cream may be needed to create a smooth consistency.